Nuts are a huge part of the Asian diet: everything from peanuts to cashews to almonds. These almond and peanut cookies would be a festive treat.
Almonds are native to Iran and parts of the Middle East. The top five producers of this sweet treat are the United States, Spain, Syria, Italy and Iran.
There are two forms of the almond plant - one produces sweet almonds (white flowers) while another produces bitter almonds (pink flowers).
Sweet almond kernels contain an emulsion and oil, used in the past for medicinal needs. It's fairly popular in aromatherapy these days. Almonds are thought to improve digestion and your complexion! In Ayurvedic practice, these nuts are also considered essential for proper function of the brain and nervous systems.
Marzipan, Macaroons and Milk
Eaten raw or toasted, it is often used to decorate desserts, cakes or ice cream dishes but it is also an ingredient in baklava, macaroons, marzipan and nougat. Don't forget there is also almond milk (also served hot in China) and almond butter. Yum!
Almonds are a rich source of vitamin E and also in the "good" fat – monounsaturated fat.
The most popular variety is Marcona: it's rounder and more delicate in texture than other ones. Originating in Spain, they have become popular all over the world.
These nut cookies come courtesy of my mother, Mrs. Mary Chua. I’m sure you'll savour them for the holidays. Other festive pleasures include Filipino Christmas Rice Cakes, Pineapple Christmas Tarts, Cashew Nut Cookies, Festive Asian Appetizers, Celebratory Sweets and Christmas Drinks with an Asian Spin. If you're seeking some terrific gift cookbooks, take a look at Periplus Edition's Authentic Recipes series.
ALMOND BISCUIT
Ingredients
- 1 egg yolk
- 6 oz. flour, sifted
- 4 oz. butter
- 3 oz. sugar
- 3 oz. almonds, finely chopped
- 1/2 tsp. baking powder
- 1/4 tsp. vanilla
Directions:
- Cream butter, sugar and vanilla for 15 minutes.
- Then add egg yolk and continue beating for another 8 minutes.
- Add in sifted flour & Baking Powder together slowly and mix well.
- Roll in 1/2 inch thick and use a half-moon cutter (or whatever you've got) to cut in shape and coat with almonds.
- Bake in 300 degrees F for 15 to 20 minutes.
PEANUT COOKIES
Ingredients
- 600 g.wheat flour
- 600 g. whole unsalted roasted peanuts
- 480 g. sugar
- oil
Directions:
- Fry flour until it's slightly brown.
- Ground peanuts into fine pieces.
- Mix flour, sugar and ground peanut in a bowl.
- Mix with oil till it can be rolled into balls or press into floured plastic moulds.
- Bake for 10 minutes in a moderate oven (300 degrees F).
- Store in tin with layers of grease proof paper.
